Description
This Creamy Garlic Butter Shrimp Bowl with Herb Rice is a delightful and comforting dish featuring succulent shrimp cooked in a rich garlic butter and Parmesan cream sauce, served over flavorful herb-infused rice. Perfect for a quick weeknight dinner, this recipe balances savory, creamy, and fresh herb flavors in just 35 minutes.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Juice of 1/2 lemon
Herb Rice
- 1 cup long grain white rice
- 2 cups chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon olive oil
Instructions
- Toast the rice: In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 2 minutes, stirring occasionally to lightly brown the grains and enhance flavor.
- Cook the rice: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-18 minutes until the rice is tender and all liquid is absorbed.
- Finish the herb rice: Stir half of the chopped parsley and thyme into the cooked rice, fluff with a fork, and keep warm until serving.
- Sauté garlic: In a large skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Cook the shrimp: Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from skillet and set aside.
- Prepare creamy sauce: Lower heat to low and add the remaining 1 tablespoon butter and heavy cream to the skillet. Stir in Parmesan cheese until a smooth, creamy sauce forms.
- Combine shrimp and sauce: Return shrimp to the skillet, toss gently to coat in the sauce, and cook for an additional 1-2 minutes to heat through.
- Finish with lemon and garnish: Remove skillet from heat, drizzle lemon juice over the shrimp, and sprinkle with the remaining parsley for a fresh, bright touch.
- Serve: Plate the creamy garlic butter shrimp over the herb rice bowls and enjoy immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil or plant-based butter.
- Make sure to not overcook the shrimp; they cook quickly and will become rubbery if left too long.
- Use fresh herbs when possible for best flavor, but dried thyme works well too.
- Leftover shrimp and rice can be refrigerated for up to 2 days, but avoid reheating shrimp too long.
